Jack Daniel’s opposes changing whiskey law

Published: Monday, March 17, 2014 4:03 p.m. CST

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(AP file photo)

Jeff Arnett, the master distiller at the Jack Daniel's Distillery in Lynchburg, Tenn., drills a hole in a barrel of whiskey in one of the aging houses at the distillery. Jack Daniel's is fighting efforts in the state Legislature to dial back the legal definition of Tennessee whiskey.

NASHVILLE, Tenn. – If it isn’t fermented in Tennessee from mash of at least 51 percent corn, aged in new charred oak barrels, filtered through maple charcoal and bottled at a minimum of 80 proof, it isn’t Tennessee whiskey.

So says a year-old law that resembles almost to the letter the process used to make Jack Daniel’s, the world’s best-known Tennessee whiskey.

Now state lawmakers are considering dialing back some of those requirements that they say make it too difficult for craft distilleries to market their spirits as Tennessee whiskey, a distinctive and popular draw in the booming American liquor business.

But the people behind Jack Daniel’s see the hand of a bigger competitor at work – Diageo PLC, the British conglomerate that owns George Dickel, another Tennessee whiskey made about 15 miles up the road.

“It’s really more to weaken a title on a label that we’ve worked very hard for,” said Jeff Arnett, the master distiller at the Jack Daniel’s distillery in Lynchburg, Tenn. “As a state, I don’t think Tennessee should be bashful about being protective of Tennessee whiskey over say bourbon or scotch or any of the other products that we compete with.”

Republican state Rep. Bill Sanderson emphasized that his bill wouldn’t do away with last year’s law enacted largely on the behest of Jack Daniel’s corporate parent, Louisville, Ky.,-based Brown-Forman Corp. The principal change would be to allow Tennessee whiskey makers to reuse barrels, which he said would present considerable savings over new ones that can cost $600 each.

“There are a lot of ways to make high-quality whiskey, even if it’s not necessarily the way Jack Daniel’s does it,” Sanderson said. “What gives them the right to call theirs Tennessee whiskey, and not others?”

Sanderson acknowledged that he introduced the measure at Diageo’s urging, but said it also would help micro distilleries opening across the state. Diageo picked up on the same theme.

“This isn’t about Diageo, as all of our Tennessee whiskey is made with new oak,” Diageo executive vice president Guy L. Smith IV said. “This is about Brown-Forman trying to stifle competition and the entrepreneurial spirit of micro distillers.

“We are not sure what they are afraid of, as we feel new innovative products from a new breed of distillers is healthy for the entire industry,” he said.

Jack Daniel’s last year sold 11.5 million cases of it Black Label last year, a 5 percent increase from 2012. Dickel, the second-largest Tennessee whiskey producer, sold 130,000 cases in 2013.

The standards and special branding of Tennessee whiskey are an outgrowth of the special designation granted long ago to bourbon. A half-century ago, Congress declared bourbon a distinctive product of the U.S.

Billy Kaufman, the president of Short Mountain Distillery in Woodbury, Tenn., said it is more difficult to distinguish spirits not meeting the Tennessee standard.

“If I made whiskey in Tennessee in a used barrel, what it would be called then?” he said.